Decision letter for "Efficiency of Ultrasonic Incorporated Glutathione Treatment in Preserving the Physicochemical Quality and Preventing the Browning of Lotus Rhizome Slices"
暂无分享,去创建一个
Xianfeng Du | B. Wen | S. Supapvanich | Zhen-Yu Huang | Da Li | Dejuan Tang | Phacharee Kedbanglai | Zibing Ge | P. Kedbanglai
[1] Sijia Peng,et al. Combination of sodium alginate-based coating with L-cysteine and citric acid extends the shelf-life of fresh-cut lotus root slices by inhibiting browning and microbial growth , 2021 .
[2] Xianfeng Du,et al. Effects of simultaneous ultrasonic and cysteine treatment on antibrowning and physicochemical quality of fresh-cut lotus roots during cold storage , 2020 .
[3] M. Nakajima,et al. Spray technology applications of xanthan gum-based edible coatings for fresh-cut lotus root (Nelumbo nucifera). , 2020, Food research international.
[4] Xihong Li,et al. Ultrasound treatment inhibits browning and improves antioxidant capacity of fresh-cut sweet potato during cold storage , 2020, RSC advances.
[5] N. Khalid,et al. Layer-by-Layer Electrostatic Deposition of Edible Coatings for Enhancing the Storage Stability of Fresh-Cut Lotus Root (Nelumbo nucifera) , 2020, Food and Bioprocess Technology.
[6] Jun Xie,et al. Effects of Vacuum Packaging on NAC Gene Expression in Fresh-cut Lotus Root , 2020 .
[7] A. Khan,et al. Aloe vera gel coating delays post-cut surface browning and maintains quality of cold stored lotus (Nelumbo nucifera Gaertn.) root slices , 2019, Scientia Horticulturae.
[8] Yue Ma,et al. Effect of UV-C treatment on the quality of fresh-cut lotus (Nelumbo nucifera Gaertn.) root. , 2019, Food chemistry.
[9] V. Martins,et al. Pink pepper phenolic compounds incorporation in starch/protein blends and its potential to inhibit apple browning , 2018 .
[10] C. Cai,et al. The inactivation kinetics of polyphenol oxidase and peroxidase in bayberry juice during thermal and ultrasound treatments , 2018 .
[11] D. Kovačević,et al. Effects of modified atmosphere, anti‐browning treatments and ultrasound on the polyphenolic stability, antioxidant capacity and microbial growth in fresh‐cut apples , 2017 .
[12] Yaguang Luo,et al. Mild concentration of ethanol in combination with ascorbic acid inhibits browning and maintains quality of fresh-cut lotus root , 2017 .
[13] Yu Dong,et al. Ultrasound enhances calcium absorption of jujube fruit by regulating the cellular calcium distribution and metabolism of cell wall polysaccharides. , 2017, Journal of the science of food and agriculture.
[14] Asgar Ali,et al. Ultrasound treatment on phenolic metabolism and antioxidant capacity of fresh-cut pineapple during cold storage. , 2017, Food chemistry.
[15] Yang Yi,et al. The effect of different temperatures on browning incidence and phenol compound metabolism in fresh-cut lotus (Nelumbo nucifera G.) root , 2017 .
[16] Ying Sun,et al. Hydrogen sulfide inhibits enzymatic browning of fresh-cut lotus root slices by regulating phenolic metabolism. , 2015, Food chemistry.
[17] R. D. A. Amaral,et al. Effect of Ultrasound on Quality of Fresh-Cut Potatoes During Refrigerated Storage , 2015, Food Engineering Reviews.
[18] S. Supapvanich,et al. EFFECT OF GLUTATHIONE ON BROWNING OF FRESH-CUT WAX APPLE FRUIT DURING REFRIGERATED STORAGE , 2014 .
[19] J. A. Teixeira da Silva,et al. Sonication and ultrasound: impact on plant growth and development , 2014, Plant Cell Tissue and Organ Culture.
[20] E. Bal. Effects of exogenous polyamine and ultrasound treatment to improve peach storability , 2013 .
[21] Yuanyuan Tian,et al. Effect of carbon monoxide on browning of fresh-cut lotus root slice in relation to phenolic metabolism , 2013 .
[22] M. Behmanesh,et al. Enhancement of antioxidant enzymes activity and expression of CAT and PAL genes in hazel (Corylus avellana L.) cells in response to low-intensity ultrasound , 2013, Acta Physiologiae Plantarum.
[23] J. C. D. de Mello,et al. Application and Analysis of the Folin Ciocalteu Method for the Determination of the Total Phenolic Content from Limonium Brasiliense L. , 2013, Molecules.
[24] Kwang-Deog Moon,et al. Inhibition of polyphenol oxidase and peroxidase activities on fresh-cut apple by simultaneous treatment of ultrasound and ascorbic acid , 2011 .
[25] J. F. Ayala-Zavala,et al. Use of Additives to Preserve the Quality of Fresh-Cut Fruits and Vegetables , 2010 .
[26] Yage Xing,et al. Effects of chitosan-based coating and modified atmosphere packaging (MAP) on browning and shelf life of fresh-cut lotus root (Nelumbo nucifera Gaerth) , 2010 .
[27] S. Cao,et al. Optimization of postharvest ultrasonic treatment of strawberry fruit , 2010 .
[28] K. Moon,et al. Inhibitory Effects of Ultrasound in Combination with Ascorbic Acid on Browning and Polyphenol Oxidase Activity of Fresh-cut Apples , 2009 .
[29] Jinhua Du,et al. Effects of aqueous chlorine dioxide treatment on browning of fresh-cut lotus root , 2009 .
[30] O. Martín‐Belloso,et al. Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears , 2008 .
[31] O. Martín‐Belloso,et al. Inhibition of Browning on Fresh-cut Pear Wedges by Natural Compounds , 2006 .
[32] M. Tapia,et al. Browning inhibition in fresh-cut 'fuji' apple slices by natural antibrowning agents , 2006 .
[33] J. Nicolas,et al. Effect of glutathione and Maillard reaction products prepared from glucose or fructose with glutathione on polyphenoloxidase from apple—I: Enzymatic browning and enzyme activity inhibition , 2004 .
[34] J. Wu,et al. Elicitor-like effects of low-energy ultrasound on plant (Panax ginseng) cells: induction of plant defense responses and secondary metabolite production , 2002, Applied Microbiology and Biotechnology.
[35] K. Moon,et al. Inhibitory effects of various antibrowning agents on apple slices , 2001 .
[36] F. J. Giblin,et al. Glutathione: a vital lens antioxidant. , 2000, Journal of ocular pharmacology and therapeutics : the official journal of the Association for Ocular Pharmacology and Therapeutics.
[37] Aurelio López-Malo,et al. Polyphenoloxidase Activity and Color of Blanched and High Hydrostatic Pressure Treated Banana Puree , 1999 .
[38] J J Strain,et al. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. , 1996, Analytical biochemistry.
[39] C. Berset,et al. Use of a Free Radical Method to Evaluate Antioxidant Activity , 1995 .
[40] C. C. Huxsoll,et al. Control of Minimally Processed Carrot (Daucus carota) Surface Discoloration Caused by Abrasion Peeling , 1991 .
[41] M. Galeazzi,et al. Isolation, Purification and Physicochemical Characterization of Polyphenoloxidases (PPO) from a Dwarf Variety of Banana (Musa cavendishii, L) , 1981 .